Garden Gazpacho


  • 1 large English cucumber – halved, seeded, and chopped
  • 2red bell peppers, seeded and chopped
  • ½ cup chopped red onion
  • 2 stalks celery, chopped
  • 5plum tomatoes, quartered and seeded
  • 2 cloves garlic, or more to taste
  • 3 cups low-sodium tomato juice
  • ¼ cup white wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon red pepper flakes, or more to taste(Optional)
  • Directions

  • Step 1

    Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.


  • Step 2

    Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.

  • Step 3

    Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.

  • Step 4

    Chill until flavors combine and deepen, about 2 hours.

  • Cook's Note:

    Do not remove the skin if using an English cucumber but do remove if using a garden cucumber.

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